Grilled Chicken Gyros With Tzatziki Recipe

When you're ready to cook, preheat your grill to medium heat. (A broiler or a hot pan on the stove works well too.) Season the chicken breasts generously with salt and pepper on both sides. Grill for about 5 minutes per side, or until they're cooked through and register 165°F (74°C) internally.

Let the chicken rest for a few minutes before slicing it into strips. While the chicken rests, warm your pita bread. You can do this in a dry fry pan, a toaster, or by lightly spraying them with oil and placing them directly over a gas burner until they puff slightly and get some color.

For the tzatziki, shred the 1 cucumber. Wrap the shredded cucumber in a clean kitchen towel and squeeze out as much moisture as you possibly can. This step is crucial for a thick, creamy tzatziki that won't water down.

In a separate bowl, combine the strained 16 ounces Greek yogurt, the squeezed shredded cucumber, 3 cloves minced garlic, 2 teaspoons red wine vinegar, and 1 juice of lemon. Stir everything together until well combined.

Season the tzatziki with salt and pepper to taste. For the best flavor, cover and refrigerate for at least 30 minutes before serving; this allows the flavors to meld and deepen. Just before serving, drizzle a little extra virgin olive oil over the top.